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Low Fat Breakfast Omelet
| Ingredients | |||
| 1/3 | cup | mushrooms, sliced | |
| 1/4 | cup | green onions, chopped | |
| 1/4 | cup | bell peppers, chopped | |
| 1/3 | cup | tomatoes, chopped | |
| 1/4 | teaspoon | basil, dried leaves | |
| 1/8 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| 8 | oz | egg product, fat free | |
| 1/4 | cup | milk, skim | |
| 1 | tablespoon | margarine, fat free | |
| 1/2 | cup | cheese, shredded, fat free | |
| 3 | oz | ham, low-fat, cooked | |
Directions: | |||
| Spray non stick skillet with non stick cooking spray and heat over medium heat. Add all vegetables, cook & stir for 2-3 minutes or until tender. Add basil and ham, cook 1-2 minutes or until hot. Remove from skillet and set aside. In small bowl combine egg product, milk, margarine, salt and pepper. Spray skillet with non stick spray, pour mixture into skillet. Cook until bottom is set, with spatula turn over. Spoon ham-vegetable mixture & cheese on half of omelet; fold other half over top. Do not over cook, omelet should be moist. Serve immediately ( yield 2 omelets). Tips: If you do not have egg beaters, may use 5 egg whites and 1 egg yolk (fat increases to 4 grams/half recipe or 1 omelet.) May use 98% fat free or the lowest fat lunch meat available in package, or have deli slice ham approximately 1/8 inch thick for chopped ham. Per Serving Calories 188 Fat 1.5 grams | |||
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